Panforte

  • Preparation - 15 minutes
  • Baking - 30 minutes
  • Total time - 45 minutes
  • Servings: 16
  • Country: Italy
Panforte
@azerbaijan_stockers   (Freepik)

Panforte is a traditional Italian fruit cake that originates from Siena in Tuscany. It is made from various ingredients, including dried fruits, nuts, spices, honey, and flour. The cake has a dense consistency and is often flavored with spices such as cinnamon, nutmeg, and cloves. It contains honey and sometimes chocolate or candied citrus peel. Traditionally served during Christmas, Panforte is a rich, flavorful treat often enjoyed with a cup of coffee or espresso. The cake is usually dusted with powdered sugar before serving. Its origins date back to the medieval period, and it remains a popular Christmas dessert in Italy.

Ingredients

  • 1 cup blanched almonds
  • 1 cup roasted and peeled hazelnuts
  • 3/4 cup dried figs
  • 3/4 cup candied orange peel
  • 1/2 cup dried apricots
  • 2/3 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 2/3 cup honey
  • 2/3 cup granulated sugar
  • powdered sugar for dusting

Instructions

Preheat the oven to 175°C. Grease a 23 cm (9-inch) springform pan with non-stick spray and line it with parchment paper; set aside.

Spread the almonds and hazelnuts on a baking sheet. Bake in the middle of the oven for 8-10 minutes, or until fragrant; set aside.

In a food processor with a blade attachment, combine the figs, candied orange peel, and dried apricots. Pulse until the ingredients are finely chopped. Transfer the fruit mixture to a large bowl.

Mix the chopped fruit with the flour, cocoa powder, cinnamon, nutmeg, cloves, and kosher salt until all ingredients are evenly combined. Add the roasted nuts and stir.

In a medium saucepan, combine the honey and sugar. Cook over medium-high heat, stirring constantly, until the mixture starts to bubble (around 118°C). Quickly pour the hot sugar mixture into the bowl with the fruit and nuts and mix thoroughly with a greased spatula.

Pour the panforte batter into the prepared pan. Bake in the middle of the oven for 30 minutes. After baking, allow the cake to cool on a rack for 20 minutes. Then, use a knife to loosen the edges of the cake from the pan, remove the side ring, and let it cool completely.

Once cooled, dust the panforte with powdered sugar. Cut into small pieces and serve.